Build cold storage for the Waianae food hub (2026-07-20)

The Waianae food hub currently has no reliable cold storage, so fresh produce from the garden beds and donated food spoils faster than it can be distributed. Cold storage is the advanced rung that lets the whole food chain here actually reach people. Standard: SDG 2, Zero Hunger, food hub infrastructure Proof: Photos show installed unit holding safe temperature, with a stock log started Method (SDG 2, Zero Hunger, food hub infrastructure): 1. Choose a shaded, accessible location for the cold storage unit 2. Prepare a level, stable base for the unit 3. Install the cold storage unit and connect power per manufacturer instructions 4. Test the unit reaches and holds safe storage temperature 5. Set up a simple stock log for incoming and outgoing food Done when: Photos show installed unit holding safe temperature, with a stock log started

Where

Farrington Hwy, Waianae, HI

Pay

$800 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash. You see which before you claim, never after.

Proof

Photos show installed unit holding safe temperature, with a stock log started

This is exactly what gets it approved. Nothing settles without it.

Level

advanced

Open until

2026-08-19

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 60–120 minutes. Method of record: Michelin Green Star-style 7-criterion sustainability scorecard

Bring

• tablet/clipboard
• camera
• scale (waste weighing scope)
• 7-criterion rubric

Steps

1. 1. Confirm the site + address; arrange a staff escort for back-of-house.
2. 2. Photograph evidence for each criterion: sourcing, waste stream, energy, water, procurement records, seasonality, team practices.
3. 3. Score each of the 7 criteria against the rubric with an evidence note.
4. 4. For a waste audit, weigh or estimate food waste for one service and identify recovery/donation options.
5. 5. Rank the highest-impact improvement recommendations.
6. 6. Enter scores, evidence notes, waste data, recommendations, photos into the proof record; sign.

If it does not match the plan

• Food-safety or hygiene hazard observed -> note and defer to staff; documentation only.
• Significant edible waste -> recommend the EPA Food Recovery Hierarchy (donation before disposal).

What counts as done

• Score recorded for each of the 7 criteria with an evidence note
• Food-waste weight/volume recorded (waste-audit scope)
• Recovery/donation options identified (waste scope)
• Ranked improvement recommendations + photos + address confirm

Proof is measured against these, not judged by taste.